Market Green Salad Recipe

Prepare greens

Wash the mixed salad greens thoroughly in cold water, then spin dry in a salad spinner or pat dry with clean kitchen towels. Place the dry greens in a large mixing bowl.

Slice cucumber

Trim the cucumber ends and slice it thinly (about 1/8 inch) into rounds or half-moons if preferred. Add the cucumber slices to the bowl with the greens.

Julienne carrots

Peel the carrots and cut them into thin matchstick strips (julienne) or use a vegetable peeler to make ribbons. Add the carrots to the bowl with greens and cucumber.

Chop sundried tomatoes

If sundried tomatoes are oil-packed, drain and blot lightly with a paper towel, then slice into thin strips (about 6 pieces total). Add them to the salad bowl. If they are dry-packed, rehydrate in warm water for 5–10 minutes, drain, blot, and chop before adding.

Season

Sprinkle 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper over the assembled raw vegetables and lightly toss to distribute before dressing (this helps even seasoning).

Combine base ingredients

In a small bowl or jar, whisk together 3 tablespoons sherry vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon finely minced shallot, and 1 teaspoon minced garlic until combined.

Emulsify

Slowly drizzle in 6 tablespoons extra-virgin olive oil while whisking continuously (or close the jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Season dressing

Season the vinaigrette with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust: add a little more honey for sweetness or an extra teaspoon of sherry vinegar for brightness, if desired.

Let rest

Allow the vinaigrette to rest for 5 minutes to let the shallot mellow and flavors marry. Shake or whisk again just before using.

Dress and toss

Right before serving, pour about 3–4 tablespoons of dressing over the salad (start with less; you can add more to taste) and toss gently but thoroughly with tongs until the greens and vegetables are evenly coated. Taste and add additional dressing, salt, or pepper if needed.

Garnish and serve

Transfer the dressed salad to a serving bowl or plates. Garnish with chopped fresh parsley if using, and serve immediately so the greens remain crisp.